How I make Caramel Brownie Cups♡
Caramel brownie cups
INGREDIENTS
FOR BROWNIES:
•170g butter
•250g white sugar
•100g light brown sugar
•3 eggs at room temp
•70g milk or dark chocolate
•65g cocoa powder
•1 tsp vanilla extract
•1/2 tsp salt
•90g All purpose flour
FOR CARAMEL:
•60g butter
•100g light brown sugar
•1/4 tsp salt
•200g condensed milk
•30ml golden syrup
FOR CHOCOLATE GANACHE:
•60g chocolate
•20g heavy cream
INSTRUCTIONS:
• Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there are no lumps in it and set it aside to cool.
•Preheat the oven at 166C (fan oven) if you're using dark colour aluminum pan or at 176C (fan oven) if using lighter colour aluminum pan.
•Line a muffin baking tray with butter and muffin liners, for easy removal.
•In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.*
•Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.
•Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
•Pour the batter into the prepared cup cake liners and bake for about 30-40 minutes.
•Begin checking at the 30 minutes mark by inserting a tooth pick into the center. The brownie cups are done when the edges are set and the tooth pick comes out with a little batter still clinging to it. Depending on your oven, total bake time may be up to 40 minutes. When they’re freshly out of oven Press the center of the brownie cups using a spoon to make space for the pistachio filling.
•Make the caramel : In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.
•Fill the brownie cups with prepared caramel.
•Now prepare the chocolate ganache Using the double boiler method, melt the chocolate and cream together until smooth and glossy.
•Top the brownie cups with chocolate ganache and sprinkle some salt flakes.
•Enjoy!
INGREDIENTS
FOR BROWNIES:
•170g butter
•250g white sugar
•100g light brown sugar
•3 eggs at room temp
•70g milk or dark chocolate
•65g cocoa powder
•1 tsp vanilla extract
•1/2 tsp salt
•90g All purpose flour
FOR CARAMEL:
•60g butter
•100g light brown sugar
•1/4 tsp salt
•200g condensed milk
•30ml golden syrup
FOR CHOCOLATE GANACHE:
•60g chocolate
•20g heavy cream
INSTRUCTIONS:
• Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there are no lumps in it and set it aside to cool.
•Preheat the oven at 166C (fan oven) if you're using dark colour aluminum pan or at 176C (fan oven) if using lighter colour aluminum pan.
•Line a muffin baking tray with butter and muffin liners, for easy removal.
•In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.*
•Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.
•Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
•Pour the batter into the prepared cup cake liners and bake for about 30-40 minutes.
•Begin checking at the 30 minutes mark by inserting a tooth pick into the center. The brownie cups are done when the edges are set and the tooth pick comes out with a little batter still clinging to it. Depending on your oven, total bake time may be up to 40 minutes. When they’re freshly out of oven Press the center of the brownie cups using a spoon to make space for the pistachio filling.
•Make the caramel : In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.
•Fill the brownie cups with prepared caramel.
•Now prepare the chocolate ganache Using the double boiler method, melt the chocolate and cream together until smooth and glossy.
•Top the brownie cups with chocolate ganache and sprinkle some salt flakes.
•Enjoy!
